Delectable Vegan Russian Lunch Feast: Hearty Vegetable Potato Salad & Creamy Tofu Dill Sauce
Discover our easy-to-make, delectable Vegan Russian Lunch Feast recipe featuring a hearty vegetable and potato salad with a tangy creamy tofu dill sauce. Enjoy the fusion of flavors and textures in this mouthwatering vegan meal that's perfect for any occasion.
Allergens
Soy (for those sensitive to soy, substitute with a soy-free vegan mayo)
Ingredients
- 1.5 lbs small red potatoes
- 2 cups mixed vegetables (e.g., carrots, bell peppers, cucumber)
- 1 cup chopped green onions
- 1 cup vegan mayo
- 0.5 cup dill, finely chopped
- 14 oz extra
- firm tofu
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot of water until tender. Drain and let cool.
- Dice the vegetables and mix with the cooled, quartered potatoes.
- In a separate bowl, combine vegan mayo, finely chopped dill, lemon juice, salt, and pepper. Stir in crumbled tofu.
- Toss the sauce with the vegetable potato mixture until evenly coated.
- Chill for at least 2 hours before serving.
Chef’s Insight
The tangy dill sauce adds a unique twist to the classic Russian lunch, making it an unforgettable vegan dish.
Notes
For best results, use firm or extra-firm tofu.